Planked Salmon with Coconut Rice
['1 cedar plank for cooking (available at Whole Foods)', '1/3 cup maple syrup', '1 teaspoon Dijon mustard', '2 teaspoons soy sauce', 'Juice of 1 large lime', '1 1/2-pound salmon filet', '1 cup chicken broth', '1 cup canned light coconut milk', '1 cup jasmine rice', 'Salt to taste']
1 Soak the plank in water for 4 hours. Put it on a baking sheet.
2 Preheat oven to 500°F.
3 In a bowl, combine the syrup, mustard, soy sauce, and lime juice. Add the fish; let it marinate for 10 minutes.
4 In a saucepan, bring the broth and coconut milk to a boil.
5 Stir in the rice. Reduce heat, cover, and simmer until the liquid is absorbed, 20 minutes.
6 Lay the fish on the plank, skin side down. Sprinkle it with salt; drizzle it with marinade.
7 Bake until the thickest part is still springy, 12 to 15 minutes.
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